Réservoir's large arched windows open in summer and its second-floor terrace overlooks raised-bed gardens and iron lampposts along cobbled Duluth Avenue. Bare wooden tables and beer vats fill the brasserie-style brewpub. During weekend brunch hours, the house-made, microbrewed beers accompany dishes like smoked lard and poached eggs, or salmon gravlax with kimchi and avocado purée. At lunch and in the evenings, the menu is more pub-style, with haddock-and-chips and more upscale bar snacks like charcuterie plates and tuna tataki. For dessert, there's a chocolate pot de crème with dulce de leche and a sprinkle of fleur de sel.
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